USING LACTIC ACID BACTERIUM PEDJOCOCCUS PENTOSACEUS HNO2 FOR MAKING A PREPARATION FOR FISH PRESERVATION

Abstract

The lactic bacterium strain of Pediococcus pentosaceus HN02 was serected from collectionof Laboratory of Microbial bio-active compounds from Microorganism, Institute ofBiotechnology. It can able to synthesizes highly lactic acid homo-fermentation processing andinhibit both of the Gram positive and Gram negative bacteria, such as .the Bacillus subtilisA TCC 6633, Pseudomonas stutzeri DSM 13, Sarcina iutea and Escherichia coli PA2.The optimal conditions of temperature, pH, sugar and NaCI concentration for accumulatin~lactic acid of Pediococcus pentosaceus HN02 on the MRS medium were determited as t30 - 35°C, pH = 6.0 - 6.5, 1% - 2%, 1.5 respectively. The growing rate and lactic acid synthesisby Pediococcus pentosaceus HN02 is rapid. After 36 hours fermentation, cbll density was 2.2 x109 CFU/ml, reducing of pH to 3.94. After 48 hours fermentation, cell density was 2.2 x 109CFU/ml, pH was about 3.93.For Pediococcus pentosaceus HN02 strain can use effectively nitrogenous nutrition sourceswere meat extract, COrn extract, yeast extract, peptone, urea, NH,NOJ, NH,Cl and (NH,),SO,1talso grow and synthetizes acid well in the liquid medium containing of mustard greens, cabageliquor, tomato liquor,. fish source, sauce and water from fish, By the mentioned studies ofnitrogenous sources, cheap and suitable medium was determinded for making a p·reparation forfish preservation.We used two.kinds of product (liquid and so·lid forin) for fish preservation process. Thesolid product had displed able for fish preservation better than another one.